Salsa Verde Steak Strips

with cilantro lime rice

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
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If you’re looking for a home run for dinner, then look no further than Home Chef! This bowl of brightness swings for the fences and hits the ball out of the park. With poblanos and fajita seasoned steak strips, there’s a bit more spice and a lot more yum than the average dinner.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • 8 oz. Cilantro Lime Rice
  • 4 oz. Fire Roasted Salsa Verde
  • 1 Poblano Pepper
  • Info
    2 oz. Sour Cream
  • 1 fl. oz. Red Cooking Wine
  • Info
    4 tsp. Natural Beef Flavor Demi-Glace Concentrate
  • 1 tsp. Fajita Seasoning
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using diced chicken breasts, pat dry and season all over with fajita seasoning. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Follow same instructions as above.

  1. 1

    Prepare the Ingredients

    Stem poblano, seed, and cut into 1/2” dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

    Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with fajita seasoning.

  2. 2

    Cook the Poblanos and Steak Strips

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add poblanos (to taste) and a pinch of salt to hot pan and stir occasionally until tender, 3-4 minutes.

    Add steak strips and stir occasionally until starting to brown, 2-3 minutes.

    Add wine and cook until almost completely evaporated, 30-60 seconds.

    Add demi-glace and stir occasionally until sauce coats mixture, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 1-2 minutes.

    Remove from burner. Rest, 3 minutes.

    While steak strips cook, continue recipe.

  3. 3

    Heat the Rice

    Remove rice from packaging and place in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave covered until warm, 2-3 minutes.

    Carefully remove from microwave. Fluff rice with a fork.

  4. 4

    Make Creamy Salsa and Finish Dish

    In a mixing bowl, combine sour cream and salsa (to taste).

    Plate dish as pictured on front of card, topping rice with steak mixture and garnishing with creamy salsa. Bon appétit!

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